Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts

Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts
Photo by Scott Phillips

Ingredients

  • 2 Tbs. mascarpone (or cream cheese)
  • 1/8 tsp. crushed red pepper flakes
  • 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces
  • ¼ tsp. Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 2 tsp. Dijon mustard
  • + 10 more ingredients
    • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
    • ½ baguette, cut into eight ½-inch-thick slices on the extreme diagonal so they’re about 6 inches long
    • ½ cup extra-virgin olive oil
    • 2 cups thinly sliced leftover roast chicken
    • 1 lemon
    • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
    • ¼ cup freshly grated Parmigiano-Reggiano
    • ¾ cup freshly grated Parmigiano-Reggiano
    • Couple dashes of Tabasco
    • 1 tsp. chopped fresh thyme

Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slo...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network